‘Watt’s for Dinner’: Hoot’s makes breakfast unique

Morning is way too early for a serious breakfast. I can’t eat all that food at 6 or 7 a.m., but at noon? In the evening? You betcha!

A recent brunch took me to Hoots at 951/41 (there’s a second location on Marco Island).

I ordered from the specials board, a Mediterranean omelet, filled with spinach and feta and covered in Hollandaise sauce. It came with a side of hash browns and I added an order of bacon.

Two bites in and I regretted ordering the bacon – which was a reaction to ordering a meatless omelet. This dish is large and satisfying all by itself and requires no add-ons. That doesn’t mean I didn’t eat some bacon. I’m not made of stone you know.

The andouille scramble at Hoot's.(Photo: Will Watts/Correspondent)

The feta was powerful and plentiful; the eggs light and fluffy. I wish I had held on the sauce. It was tasty, but unnecessary and distracting.

The potatoes were solid, just what you’d expect – no surprises there.

My partner in dine had the andouille scramble: eggs scrambled with andouille sausage, green peppers, tomatoes and cheese and served with beans and rice. It comes with a side of sour cream and salsa.

This dish is as beautiful as it is tasty and is the perfect brunch dish, drawing from breakfast and lunch favorites. It’s not overly spicy, if that’s a concern.

The bacon was a bit harder to explain. There were five slices. One was fatty and undercooked; and several were crispy and slightly overcooked. Something for everyone, I suppose.

The Mediterranean omelet at Hoot's.(Photo: Will Watts/Correspondent)

The best thing about the meal was the uniqueness; from the scramble to the special, these are dishes you don’t find just anywhere for breakfast.

Hoot’s is a solid choice.

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